Ingredients
3 (8-oz. blocks) cream cheese, softened
1 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
1 tsp. lemon zest
Sliced strawberries, for garnish
15 graham crackers, crushed
5 tbsp. butter, melted
2 tbsp. granulated sugar
pinch of kosher salt
1 c. strawberry preserves
2 tsp. water (or lemon juice)
Preparation
Step 1Preheat oven to 325º and grease a 9” springform pan with cooking spray. Step 2Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest. Step 3Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9” springform pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.Step 4Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.Step 5Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth. Step 6Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.
Intimidated of making cheesecakes? Don’t be! This filling has a touch of sour cream for extra smooth creaminess. And if you leave it to cool in an off oven, you’re going to greatly reduce the risk of cracking. To help it bake even more evenly, we also encourage a water bath. To make one, put your springform pan into a roasting pan and place in oven. Then, pour boiling water halfway up the sides of the springform pan. That’s it! You also want to make sure to not over-bake your cheesecake. You still want a slight jiggle in the center because it will continue to bake as it cools and be perfectly set. Have you made this recipe? Let us know how you liked it in the comments below.
